Dorado with Sweet Potatoes

1. peel onions and chop finely. Skin garlic, remove any green germs and crush the cloves. Rinse the chives and cut them into fine rolls.

Peel sweet potatoes and cut into pieces. Rinse leeks, remove green parts, slice whites. Peel navets and cut into pieces as well.

Sauté the onions, thyme and bay spice in oil. Add garlic, peppercorns, fish stock, cider, vegetables, white wine and a little salt. Simmer on low heat for 15 minutes with the lid on – until the sweet potatoes are cooked.

Clean the mushrooms, cut them in half according to their size. Sauté in butter in a frying pan until golden and set aside.

5. fish cubes to vegetables form and porch 6 min without lid.

Spoon pulp from passion fruit and stir in a bowl with whipped cream and egg yolks.

7. lift vegetables and fish cubes out of broth and set aside.

Reduce broth by half. Add 1 ladle of the hot reduction to the passion fruit cream mold, mix in and pour everything together back to the remaining reduction.

8. heat gently. It must not make, but should just set a tiny bit on gentle fire. Add vegetables, mushrooms and fish and heat gently. Season with salt and pepper. Serve sprinkled with chives and parsley.

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